|Chilli manchego cheese scones, as baked by EJ|
I use a 5cm fluted round cutter for these scones, I've tried making a larger version but the smaller ones just seem to taste better and have a nicer consistency. Cheese scones are also perfect for freezing, (once they've cooled just pop them in an air tight container and freeze until needed), fresh they should be good for 3-4 days, although I don't think I've ever had a batch that's stuck around that long :)
To make approximately 15 chilli manchego cheese scones you will need:
200g self raising flour
1tsp ground mustard seeds
80g grated cheddar
1tsp dried chilli flakes (plus a few extra for topping the scones)
20g finely grated manchego cheese (plus a little extra for topping)
To make the scones:
Pre-heat the oven to 220C (fan) and lightly grease a baking tray
In a large mixing bowl, rub the butter into the flour and mustard seeds until the mixture resembles breadcrumbs.
Add the grated cheddar, the manchego and the chilli flakes and mix until evenly combined. Then pour in the milk and stir into an even dough.
Tip the dough out onto a floured surface and roll out until evenly 1- 1.5cm thick. Use a 5cm diameter fluted biscuit cutter to cut out 15 scones.
Place the scones on the baking tray (evenly spaced) and top each with a little of the grated manchego and a few flaked chillis.
Bake on the middle shelf for approximately 10 minutes or until risen and golden. Leave to cool for a couple of minutes before transferring to a wire rack.
Enjoy these scones with soup, chilli, or on their own. They are delicious warm served straight from the oven.